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Written by Chester Simpson
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Chef Dennis Marron
at Jackson 20
480 King Street
Old Town Alexandria
703-842-2790
jackson20.com 
Photo by Chester Simpson
Photo caption: Chef Marron loves his BBQ Pork Sandwich along side his Half Rack of Ribs and a Sloppy Brian Sandwich
When did you first become interested in cooking? Why did you decide to pursue a culinary career?
I started playing around in the kitchen when I was 4 or 5….nothing edible, but when my family couldn’t find me they would know to look in the kitchen. I always would say that I was a chef in my former life. I then did odd cooking jobs to pay for my surfing habit in high school. After high school I went to college and that didn’t really pan out so I got back into cooking. I eventually decide to attend the CIA.
Who have been the biggest inspirations for your career?
Every cook I have ever worked with. Every chef I have ever met, worked under or along side. This is a tough career choice and I get amped seeing people doing it day in and day out. Oh yeah… and my Mom.
What are some of the qualities that you feel a successful chef should have?
Patience, Passion and a positive attitude.
What do you enjoy most about your work? What are your greatest stresses? Your greatest joys?
I love interacting with people…guests, employees…they are my extended family. I try and keep the “big stress” to a minimum…the little “oh no hurry stress” is all I need.
If any chef in the world could prepare you a meal, who would it be?
Joël Robuchon would be awesome. I think I would almost be nervous just eating his food.
With everything that you’ve accomplished in your career, are you still learning as a chef?
Always…a chef is constantly learning, adapting, growing. Chefs need to continually find them selves in order to not stay stagnant. Change is good.
What’s your guilty food pleasure?
Depends are your definition of guilty pleasure…I derive pleasure from lots of things that I am not guilty about. Peanut M&M’s, Beer, Foie Gras, Duck Confit, Ice Cream…no guilt here!
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